There is something wonderfully comforting about chicken ramen broth. It can be light and clear, rich and creamy, or somewhere happily in the middle, depending on how you cook it.

This homemade chicken ramen broth recipe is designed for the home kitchen. You do not need specialist equipment, unusual bones or an entire day standing beside the stove. Chicken wings, backs and drumsticks provide plenty of flavour, fat and natural gelatin, while ginger, garlic, mushrooms and kombu build the kind of savoury depth that makes the broth taste as though it has been simmering in a tiny ramen shop all afternoon.

The finished broth can be used for shoyu ramen, miso ramen, spicy chicken ramen or a simple bowl topped with leftover roast chicken and a jammy egg.

Chicken ramen is often built in separate layers: broth, concentrated seasoning or tare, aromatic chicken fat and toppings. Keeping those elements separate gives you much more control over the finished bowl.

What Makes Chicken Ramen Broth Different From Chicken Stock?

Ordinary chicken stock is usually intended as a background ingredient. It might be added to gravy, risotto, soup or sauce.

Chicken ramen broth needs enough body and flavour to become the main event.

The broth itself can remain only lightly seasoned. Most of the salt and personality are then added through tare, a concentrated seasoning placed in each serving bowl.

This means the same pot of chicken broth can become:

• Soy-based shoyu ramen
• Creamy miso ramen
• Salty, delicate shio ramen
• Spicy chilli chicken ramen
• Garlic and sesame ramen

That is my kind of batch cooking. One pot, several dinners and far less chance of everyone complaining that their bowl is too salty.

Ingredients For Chicken Ramen Broth

This recipe makes approximately 2 litres, or enough for five to six bowls.

• 1.5 kg chicken wings
• 1 kg chicken backs, frames or drumsticks
• 4 litres cold water
• 1 large onion, halved
• 1 whole garlic bulb, cut across the middle
• 8 cm fresh ginger, sliced
• 4 spring onions, roughly chopped
• 1 carrot, roughly chopped
• 4 dried shiitake mushrooms
• 1 piece kombu, approximately 10 cm square
• 1 small apple, halved, optional
• 1 teaspoon black peppercorns

Chicken feet can also be added when available. They contain plenty of collagen and help create a broth that sets softly when refrigerated.

Ingredients For Easy Shoyu Tare

• ½ cup Japanese soy sauce
• ¼ cup mirin
• 2 tablespoons sake or water
• 1 tablespoon brown sugar
• ½ teaspoon fine salt
• 1 teaspoon fish sauce, optional

Ingredients For Chicken Aromatic Oil

• ¼ cup rendered chicken fat or neutral oil
• 2 garlic cloves, sliced
• 2 spring onion tops
• 3 slices fresh ginger

How To Make Chicken Ramen Broth

Blanch The Chicken

Place the chicken pieces in a large stockpot and cover with cold water.

Bring to a rapid boil and cook for 8–10 minutes. Drain the pot, rinse the chicken thoroughly and wash away any foam from the stockpot.

This initial boil removes blood and impurities that can give the broth a muddy flavour.

Add Fresh Water And Aromatics

Return the cleaned chicken to the pot and add 4 litres of fresh water.

Add the onion, garlic, ginger, spring onions, carrot, shiitake mushrooms, apple and peppercorns.

Leave the kombu aside for now.

Choose A Clear Or Creamy Broth

For a clear chicken ramen broth, maintain a gentle simmer for approximately four hours. The surface should move slightly, but the liquid should not boil aggressively.

Skim away foam during the first hour and avoid stirring more than necessary.

For a creamy chicken paitan-style broth, keep the pot at a stronger rolling boil. Stir occasionally and top it up with hot water as needed.

The active boiling helps chicken fat and gelatin disperse throughout the liquid, creating an opaque broth with a fuller mouthfeel.

Add The Kombu

Add the kombu during the final 30 minutes.

Do not boil it vigorously for several hours. Long, hard boiling can make kombu taste bitter and may give the broth a slippery texture.

Strain And Reduce

Strain the broth through a fine mesh sieve.

You should have approximately 2 litres. When there is considerably more, return the strained liquid to the stove and simmer until the flavour becomes concentrated.

Do not add lots of salt at this stage. The tare will season each serving.

How To Make The Shoyu Tare

Combine all the tare ingredients in a small saucepan.

Warm gently until the sugar and salt have dissolved, then remove from the heat.

Start with 1½ tablespoons of tare per bowl and add more after tasting.

How To Make Chicken Aromatic Oil

Place the chicken fat or neutral oil in a small saucepan with the garlic, spring onion and ginger.

Cook over low heat for 10–15 minutes. The aromatics should gently sizzle without burning.

Strain the oil and store it in a sealed container in the refrigerator.

A spoonful of aromatic chicken fat may look like a small detail, but it gives ramen its glossy surface and helps carry the flavour across your palate.

How To Assemble Chicken Ramen

Add the following to each warmed bowl:

• 1½ tablespoons shoyu tare
• 1 teaspoon chicken aromatic oil
• 350 ml hot chicken broth
• 100–120 g cooked ramen noodles

Stir the broth before adding the noodles.

Top with sliced chicken, a halved ramen egg, mushrooms, corn, bok choy, spring onions, sesame seeds and nori.

Serve immediately. Ramen noodles continue softening in hot broth, so this is not the dinner to leave on the bench while everyone searches for their phone charger.

Creamy Miso Chicken Ramen Variation

For each bowl, combine:

• 1½ tablespoons white or yellow miso
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon grated ginger
• ½ teaspoon chilli paste, optional

Whisk in a small amount of hot broth until smooth, then add the remaining broth.

Top with chicken, sweetcorn, mushrooms, spring onion and a small knob of butter.

Spicy Chicken Ramen Variation

Add the following to each bowl:

• 1½ tablespoons shoyu tare
• 1 teaspoon chilli crisp
• ½ teaspoon rice vinegar
• ½ teaspoon sesame oil
• ½ teaspoon grated garlic

Finish with shredded chicken, greens, spring onion and toasted sesame seeds.

Quick Chicken Ramen Broth Using Store-Bought Stock

Some nights, nobody has four hours to simmer chicken bones.

Combine:

• 1 litre good-quality chicken stock
• 500 ml water
• 3 slices ginger
• 2 crushed garlic cloves
• 2 spring onions
• 2 dried shiitake mushrooms
• 1 small piece kombu

Simmer gently for 30 minutes, adding the kombu for only the final 15 minutes.

Strain and season each bowl with tare and aromatic oil.

It will not have quite the same gelatin-rich body as the long version, but it makes an excellent weeknight chicken ramen.

Why Is My Chicken Ramen Broth Bland?

The problem is often not the broth itself.

Before adding more salt to the entire pot, check whether the bowl needs:

More Tare

Tare provides salt and concentrated savoury flavour.

More Aromatic Oil

A completely fat-free broth can taste flat even when the stock is strong.

More Reduction

When too much water remains in the pot, the chicken flavour becomes diluted.

A Little Acidity

A few drops of rice vinegar can brighten a heavy bowl.

More Umami

Try miso, dried mushrooms, kombu or a tiny amount of fish sauce.

Can Chicken Ramen Broth Be Frozen?

Yes.

Cool the strained broth quickly and freeze it in individual portions. Keep the tare and aromatic oil in separate containers.

The broth can be frozen for up to three months. Defrost it in the refrigerator or reheat it directly in a saucepan.

Freeze the broth, not the assembled ramen. Cooked noodles stored in liquid become soft and swollen surprisingly quickly.

Best Toppings For Chicken Ramen

Chicken ramen works with almost anything, but these combinations are particularly good:

• Roast chicken, ramen egg and spring onion
• Chicken mince, corn and miso butter
• Shredded chicken, bok choy and chilli crisp
• Teriyaki chicken, mushrooms and sesame seeds
• Crispy chicken, cabbage and spicy mayonnaise
• Poached chicken, nori and bamboo shoots

The best chicken ramen broth recipe does not need to be the most complicated one. It simply needs enough body, seasoning and aromatic fat to make you want another spoonful.

Once you have this broth in the freezer, a proper bowl of chicken ramen is never very far away.

Best Beef Ramen Broth Recipe: Deep, Savoury And Slow Simmered

Beef ramen broth is the darker, richer cousin of chicken ramen.

It has a deep roasted flavour, enough body to hold bold seasonings and a natural affinity with garlic, ginger, mushrooms, chilli, miso and soy sauce. It is especially good when the weather turns cool and you want dinner to feel substantial without being quite as heavy as a stew.

This homemade beef ramen broth uses roasted beef bones, brisket or chuck, aromatic vegetables, dried mushrooms and kombu. The result is a full-bodied broth that can be paired with sliced steak, braised beef, shredded brisket or even leftover roast beef.

Beef ramen is less standardised than the better-known pork and chicken styles, so there is plenty of room to make the bowl your own. Australian beef ramen recipes commonly pair beef stock with soy, miso, ginger, star anise and mushrooms, which is the flavour direction used here.

Why Roast The Beef Bones?

Roasting browns the bones and any attached meat, creating a darker broth with a deeper flavour.

Raw bones can make a lovely light stock, but roasted bones are better suited to the bold, savoury bowl most people imagine when searching for beef ramen broth.

A mixture of marrow bones and meaty soup bones works well. Marrow provides richness, while joints and connective tissue contribute gelatin.

Ingredients For Beef Ramen Broth

This recipe makes approximately 2 litres.

• 2 kg beef soup bones, marrow bones or knuckle bones
• 750 g beef chuck, brisket or beef shin
• 4 litres cold water
• 1 large onion, quartered
• 1 whole garlic bulb, halved
• 8 cm fresh ginger, sliced
• 1 carrot, roughly chopped
• 4 spring onions
• 4 dried shiitake mushrooms
• 2 star anise
• 1 teaspoon black peppercorns
• 1 piece kombu, approximately 10 cm square
• 1 tablespoon tomato paste, optional

The tomato paste will not make the broth taste like tomato soup. It simply adds extra roasted depth.

Ingredients For Beef Ramen Tare

• ½ cup Japanese soy sauce
• ¼ cup mirin
• 2 tablespoons sake or water
• 1 tablespoon oyster sauce
• 1 teaspoon brown sugar
• ½ teaspoon fine salt

Ingredients For Garlic And Scallion Oil

• ¼ cup neutral oil or rendered beef fat
• 2 garlic cloves, sliced
• 2 spring onion tops
• 3 slices fresh ginger

How To Make Beef Ramen Broth

Roast The Bones

Heat the oven to 220°C.

Arrange the bones and beef on a large roasting tray. Roast for 40–45 minutes, turning once, until deeply browned.

During the final 15 minutes, add the onion, garlic and carrot to the tray.

Spread the tomato paste over the bones during the final five minutes when using it.

Transfer Everything To A Stockpot

Place the roasted bones, beef and vegetables into a large stockpot.

Pour a little hot water into the roasting tray and scrape up the browned pieces stuck to the base. Add that liquid to the stockpot.

Those sticky bits are flavour. Leaving them in the pan would be a small kitchen tragedy.

Add Water And Aromatics

Add 4 litres of cold water along with the ginger, spring onions, dried mushrooms, star anise and peppercorns.

Bring slowly to a simmer.

Skim away foam and excess impurities during the first hour.

Simmer Slowly

Partially cover the pot and simmer gently for five to six hours.

Add hot water when needed to keep the bones submerged.

Remove the piece of beef chuck or brisket once it becomes tender, usually after approximately three hours. Set it aside for slicing or shredding over the finished ramen.

Leaving it in for the entire cooking time may make the meat dry and stringy.

Add The Kombu

Add the kombu during the final 30 minutes, then remove it before straining.

Strain And Reduce

Strain the broth through a fine sieve.

Return it to the stove and simmer until reduced to approximately 2 litres.

Taste the broth for strength, not salt. It should taste distinctly beefy but remain only lightly seasoned.

How To Make Beef Ramen Tare

Combine the soy sauce, mirin, sake, oyster sauce, brown sugar and salt in a small saucepan.

Warm gently until dissolved.

Start with approximately 1½ tablespoons of tare per bowl.

Oyster sauce is not used in every style of ramen, but its concentrated savouriness works particularly well with beef.

How To Make Garlic And Scallion Oil

Place the fat or neutral oil, garlic, spring onion and ginger in a small saucepan.

Cook over low heat until aromatic and lightly golden.

Strain and refrigerate until required.

How To Assemble Beef Ramen

For each bowl, combine:

• 1½ tablespoons beef ramen tare
• 1 teaspoon aromatic oil
• 350 ml hot beef broth
• 100–120 g cooked ramen noodles

Top with sliced braised beef, steak or shredded brisket.

Add bok choy, mushrooms, spring onions, bean sprouts, nori, chilli oil or a soft-boiled egg.

Miso Beef Ramen Variation

Place the following in each serving bowl:

• 1 tablespoon beef ramen tare
• 1 tablespoon red or yellow miso
• ½ teaspoon sesame oil
• ½ teaspoon grated garlic
• ½ teaspoon chilli paste, optional

Whisk with a little hot broth until smooth, then add the remaining broth.

Red miso has a stronger, saltier flavour than white miso, which makes it an especially good match for beef.

Spicy Korean-Inspired Beef Ramen

For a spicy version, add:

• 1 tablespoon beef tare
• 1 tablespoon kimchi juice
• 1 teaspoon gochujang
• ½ teaspoon sesame oil
• ½ teaspoon rice vinegar

Top with braised beef, kimchi, spring onion, mushrooms and a halved egg.

This is a Korean-inspired variation rather than a traditional Japanese ramen style, but it is far too delicious to worry about labels while eating it.

Quick Beef Ramen Broth

To make a faster weeknight version, combine:

• 1 litre reduced-salt beef stock
• 500 ml water
• 2 dried shiitake mushrooms
• 3 slices ginger
• 2 garlic cloves
• 2 spring onions
• 1 star anise
• 1 small piece kombu

Simmer for 30 minutes. Add the kombu for the final 15 minutes, then strain.

Finish each bowl with beef tare and aromatic oil.

Store-bought broth can be substituted when homemade stock is unavailable, though a reduced-salt version gives you better control over the final seasoning.

What Beef Is Best For Ramen?

Beef Chuck

Chuck becomes tender during slow cooking and can be shredded over the noodles.

Brisket

Brisket gives the broth plenty of flavour and slices beautifully once tender.

Beef Shin

Shin contains connective tissue that contributes body and gelatin.

Thinly Sliced Steak

Sirloin, rump or scotch fillet can be seared quickly and added just before serving.

Leftover Roast Beef

Thin slices of leftover roast beef are ideal for quick ramen. Add them at the end so they warm through without overcooking.

Why Is My Beef Broth Cloudy?

Cloudiness is not necessarily a problem.

A hard boil, frequent stirring and small particles passing through the strainer can all make broth cloudy.

For a clearer broth:

• Keep the pot at a gentle simmer
• Avoid stirring
• Skim the surface
• Strain through fine mesh
• Do not press heavily on the cooked vegetables

For a richer, opaque broth, allow a more active boil so some fat and gelatin emulsify into the liquid.

Why Does My Beef Ramen Taste Like Ordinary Beef Soup?

It probably needs the ramen finishing layers.

Add:

• Concentrated tare
• Garlic or scallion oil
• Miso or chilli paste
• Fresh spring onion
• Sesame seeds
• Nori or mushrooms

The difference between beef soup with noodles and a satisfying beef ramen bowl often comes down to seasoning, aromatic oil and toppings.

Can Beef Ramen Broth Be Frozen?

Yes.

Cool and portion the broth before freezing it for up to three months.

The cooked beef can also be frozen separately in a little broth to stop it drying out.

Keep the tare and aromatic oil separate so you can adjust each bowl after reheating.

A freezer full of homemade beef broth may not look terribly glamorous, but it feels remarkably clever when dinner is ready in the time it takes to boil noodles.

10 Things To Add To Packet Ramen Noodles To Make Them Gourmet

Packet ramen has saved many lunches, late-night dinners and those awkward evenings when the fridge contains half a carrot, three sauces and absolutely no sensible plan.

There is nothing wrong with eating instant noodles exactly as they come. Sometimes the entire appeal is that they require one saucepan and almost no thought.

But with one or two clever additions, a basic packet of ramen can become a bowl that feels colourful, layered and surprisingly luxurious.

The easiest upgrades generally improve at least one of four things: the broth, texture, freshness or richness. Using stock instead of plain water, adding aromatics and including contrasting toppings are all commonly recommended ways to make instant noodles feel more complete.

Start By Using Less Of The Seasoning Packet

Instant noodle seasoning can be quite strong.

Start with half to three-quarters of the packet, particularly when adding soy sauce, miso, kimchi, cheese or another salty ingredient.

You can always add more after tasting. Removing it from the bowl is considerably trickier.

Use Stock Instead Of Water

Before we even reach the toppings, change the cooking liquid.

Replace half or all of the water with chicken, beef, vegetable or mushroom stock.

This one swap gives the broth more body and makes the ramen taste as though you have done far more work than you actually have.

Garlic, Ginger And Spring Onion

Fresh aromatics are the quickest route from packet noodles to something that smells like a proper meal.

Gently fry:

• 1 sliced garlic clove
• 1 teaspoon grated ginger
• The white part of a sliced spring onion

Add the water or stock once they become fragrant, then cook the noodles as usual.

Finish with the green part of the spring onion.

Miso Paste

Stir one or two teaspoons of miso into the broth after the noodles are cooked.

Mix the miso with a spoonful of hot broth in a separate cup first, then stir it back into the saucepan.

Do not boil the miso aggressively. Gentle heat preserves its flavour.

White miso is mild and slightly sweet, while red miso creates a stronger, saltier bowl.

Chilli Crisp

A spoonful of chilli crisp adds heat, garlic, oil and crunchy bits in one go.

Add it after serving so the oil floats across the top of the broth.

For an even punchier bowl, combine chilli crisp with:

• Rice vinegar
• Sesame oil
• Spring onion
• Crushed peanuts

Peanut Butter Or Tahini

This may sound odd until you try it.

Whisk one tablespoon of smooth peanut butter or tahini with a little hot noodle broth. Stir it back into the saucepan with chilli sauce and a splash of soy.

The result is creamy, nutty and loosely inspired by sesame-rich tantanmen.

Use less of the seasoning packet because peanut butter and tahini make the broth taste fuller and more concentrated.

A Jammy Egg

A halved soft-boiled egg instantly makes packet ramen look more considered.

Cook an egg for approximately six and a half to seven minutes, then transfer it to iced water before peeling.

For a quick marinated version, soak the peeled egg in a mixture of soy sauce, water and a little mirin while you prepare the rest of the bowl.

A fried egg also works beautifully, especially when the yolk is still soft enough to run into the noodles.

Crispy Mushrooms

Slice mushrooms and fry them in a hot pan with a little oil until deeply golden.

Add garlic, soy sauce or butter during the final minute.

Shiitake mushrooms are particularly savoury, but ordinary button or Swiss brown mushrooms work perfectly well.

Place the mushrooms on top just before serving so their edges remain crisp.

Kimchi Or Pickled Vegetables

Kimchi adds chilli, acidity and fermented savouriness.

Stir a spoonful of kimchi juice into the broth and place chopped kimchi over the finished noodles.

Quick-pickled cucumber, carrot, radish or onion also adds a welcome cold crunch against the hot, soft noodles. Pickled vegetables are regularly suggested as a way to add both flavour and textural contrast to instant noodles.

Coconut Milk

Replace approximately one-quarter of the cooking water with coconut milk.

Add curry paste, lime juice and a little fish sauce for a Thai-inspired bowl.

Top with coriander, bean sprouts, chilli and leftover chicken or prawns.

Do not use an entire tin unless you want the ramen extremely rich. A small amount is usually enough to make the broth creamy.

Cheese

Cheese and ramen may not be traditional, but that has not stopped it from being delicious.

Place a slice of mild melting cheese over hot spicy noodles and allow it to soften into the broth.

Cheddar, mozzarella, American-style cheese and grated Parmesan can all work, depending on the noodle flavour.

Cheese is especially good with spicy Korean instant noodles because it softens the heat and creates a creamy sauce.

Buttered Corn

Cook corn kernels in a small frying pan with butter until lightly golden.

Add a pinch of pepper and spoon the corn over miso, chicken or spicy ramen.

The sweetness of the corn balances salty broth, while the butter adds richness.

Frozen corn is completely acceptable. This is packet ramen, not a televised cooking final.

Easy Gourmet Ramen Combinations

Spicy Peanut Ramen

Add peanut butter, chilli crisp, rice vinegar, spring onion and crushed peanuts.

Creamy Miso Corn Ramen

Add miso, buttered corn, mushrooms, sesame seeds and a jammy egg.

Kimchi Cheese Ramen

Add kimchi, kimchi juice, melting cheese, spring onion and sesame oil.

Coconut Curry Ramen

Add coconut milk, curry paste, lime juice, coriander and prawns.

Garlic Mushroom Ramen

Add fried garlic, crispy mushrooms, soy sauce, spinach and a soft-boiled egg.

Vegetables You Can Add Directly To The Pot

Some vegetables can cook in the same time as instant noodles.

Try:

• Baby spinach
• Frozen peas
• Corn
• Bean sprouts
• Shredded cabbage
• Grated carrot
• Thinly sliced mushrooms
• Bok choy
• Snow peas
• Spring onions

Add delicate greens near the end so they stay bright rather than collapsing into the broth.

How To Make Packet Ramen Look Better

Use a wide bowl and arrange the toppings in small groups rather than stirring everything together.

Try placing:

• The egg on one side
• Greens on another
• Mushrooms in the centre
• Spring onion over the noodles
• Chilli oil across the top

It is the same dinner, but it suddenly looks as though you had a plan.

You do not need all ten upgrades in one bowl. Choose one ingredient for richness, one for freshness and one for texture.

That is usually enough to turn inexpensive packet noodles into a dinner you would happily make again.

10 High-Protein Things To Add To Ramen Noodles

Instant ramen is quick, comforting and inexpensive, but a plain packet does not always keep you full for very long.

The easiest fix is to add protein.

Eggs, chicken, beef, seafood, tofu, edamame and legumes can turn packet noodles into a much more substantial meal. Meat and fish are commonly recommended for making instant noodles more filling, while tofu, tempeh and eggs offer convenient alternatives.

The exact amount of protein will depend on the brand, serving size and cooking method, so treat the quantities below as flexible meal-building ideas rather than precise nutritional prescriptions.

Eggs

Eggs are probably the easiest protein addition because they can cook in the same saucepan as the noodles.

Try:

• Soft-boiled eggs
• Fried eggs
• Poached eggs
• Scrambled eggs stirred through
• Egg ribbons

For egg ribbons, whisk an egg and slowly pour it into the simmering broth while stirring gently.

For a poached egg, crack it directly into the broth during the final two or three minutes and cover the saucepan.

Two eggs make the bowl significantly more satisfying without requiring another main ingredient.

Shredded Chicken

Leftover roast chicken is one of the fastest ramen upgrades.

Shred the meat and add it during the final minute so it warms through without becoming dry.

You can also use:

• Poached chicken breast
• Grilled chicken thigh
• Teriyaki chicken
• Barbecue chicken
• Crispy chicken strips

Chicken pairs especially well with miso, soy, garlic, ginger and sesame flavours.

Thinly Sliced Beef

Cook thin strips of beef in a very hot frying pan, then place them over the finished ramen.

Rump, sirloin and scotch fillet all work.

For a cheaper option, use slow-cooked chuck or leftover roast beef.

Avoid boiling good steak in the noodle broth for several minutes. It can quickly become grey and chewy.

Pork

Pork belly is the classic indulgent option, but leaner pork also works.

Try:

• Sliced roast pork
• Pork mince
• Leftover pork tenderloin
• Pulled pork
• Dumplings filled with pork
• Ham in a very emergency-fridge sort of situation

Brown pork mince with garlic, soy sauce and chilli before spooning it over the noodles.

Prawns

Prawns cook quickly and suit spicy, miso, garlic or coconut ramen.

Add raw peeled prawns to the simmering broth during the final two or three minutes. They are ready when they turn opaque and curl.

Frozen prawns are handy for this because you can remove exactly the amount you need.

Do not keep boiling them while you arrange every topping in the cupboard. Overcooked prawns become rubbery remarkably fast.

Tinned Tuna Or Salmon

Tinned fish is not a traditional ramen topping, but it is practical, inexpensive and protein-rich.

Drain the fish and place it over dry-style noodles or a lightly seasoned broth.

Tuna works particularly well with:

• Sesame oil
• Spring onion
• Chilli crisp
• Corn
• Japanese mayonnaise

Salmon works with miso, spinach, ginger and sesame seeds.

Firm Tofu

Pat firm tofu dry, cube it and fry it until golden.

Season it with soy sauce, garlic and sesame oil before adding it to the ramen.

Tofu absorbs the flavour of the broth and works particularly well in miso, mushroom and spicy ramen.

Silken tofu can also be spooned gently into the broth, although it provides a softer texture and needs careful handling.

Tempeh

Tempeh has a firmer, nuttier texture than tofu.

Slice it thinly and marinate it briefly in soy sauce, sesame oil and garlic. Fry until browned, then add it to the finished noodles.

It is especially good with peanut, chilli or miso ramen.

Edamame

Frozen shelled edamame is one of the easiest plant-based protein additions.

Add a generous handful to the saucepan during the final few minutes of cooking.

Edamame also brings colour, texture and a little sweetness, which makes it useful when the rest of the bowl is brown noodles in brown broth.

Pair it with tofu, sesame seeds and mushrooms for an even more substantial vegetarian bowl.

Dumplings Or Wontons

Frozen dumplings turn packet ramen into a hearty noodle-and-dumpling soup.

Cook them according to the packet directions, either in the ramen broth or separately.

Use chicken, pork, prawn or tofu dumplings.

A few wontons absorb the flavour of the broth and make instant noodles feel much closer to a complete dinner.

Cottage Cheese Or Greek Yogurt

This one is unconventional, but it can work in creamy or spicy dry-style noodles.

Blend cottage cheese until smooth and stir a spoonful through drained noodles with chilli sauce and a little noodle water.

Plain Greek yogurt can be added off the heat to spicy noodles for a tangy, creamy finish.

Do not boil yogurt directly in the broth because it may split.

These additions are best when the aim is extra protein rather than traditional ramen flavour.

Easy High-Protein Ramen Combinations

Chicken And Egg Ramen

Add shredded chicken, two egg halves, spinach and spring onion.

Beef And Edamame Ramen

Add seared beef strips, edamame, mushrooms and sesame seeds.

Prawn And Tofu Ramen

Add prawns, fried tofu, bok choy and chilli oil.

Pork Dumpling Ramen

Add pork dumplings, a poached egg, cabbage and spring onion.

Tuna Sesame Noodles

Drain most of the broth and add tuna, sesame oil, chilli crisp, corn and Japanese mayonnaise.

Vegetarian Protein Ramen

Add tofu, edamame, mushrooms, spinach and a spoonful of miso.

How To Add Protein Without Making Ramen Too Salty

Many convenient proteins are already seasoned.

Ham, roast meat, dumplings, tinned fish and marinated tofu may all add salt to the bowl.

Start with only half the instant seasoning packet. Add more after the protein and toppings are in place.

You can also dilute the broth with extra water, unsalted stock or vegetables.

Add Some Fibre As Well

Protein may help make the meal more substantial, but vegetables add colour, texture and fibre.

Easy additions include:

• Spinach
• Bok choy
• Frozen mixed vegetables
• Cabbage
• Carrot
• Mushrooms
• Bean sprouts
• Corn
• Snow peas

A useful bowl-building formula is:

Packet noodles + protein + two vegetables + one flavour booster.

The flavour booster might be miso, chilli crisp, sesame oil, ginger, garlic or lime.

Can Protein Powder Be Added To Ramen?

Ordinary sweet protein powder is not a good choice.

Vanilla noodles are a culinary experiment nobody needs.

Unflavoured protein powders may thicken or clump in hot liquid and can change the texture of the broth. Whole-food additions such as eggs, chicken, tofu or edamame are generally easier and taste far better.

The Fastest High-Protein Ramen Bowl

For a meal that takes little more than five minutes:

• Cook one packet of ramen
• Add a handful of frozen edamame
• Crack an egg into the simmering broth
• Stir through leftover chicken
• Finish with spinach and spring onion

Use only part of the seasoning packet, then adjust after tasting.

It is still quick packet ramen. It simply has enough substance to behave more like dinner.